Literature DB >> 30722905

Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu.

Wei Dong1, Ruonan Guo2, Xiaotao Sun3, Hehe Li4, Mouming Zhao5, Fuping Zheng6, Jinyuan Sun7, Mingquan Huang2, Jihong Wu8.   

Abstract

Phthalate esters (PAEs) are harmful to human health and have been repeatedly identified in Baijiu samples. In our study, the distribution and degradation characteristics of 14 PAEs in Baijiu raw materials (BRMs) and Baijiu during distillation were detected using QuEChERS or vortex-assisted surfactant-enhanced-emulsification liquid-liquid micro-extraction (VSLLME) methods coupled with gas chromatography-mass spectrometry. The same five PAEs were detected in all tested samples, values ranged from 0.003 to 0.292 mg/kg; however, higher concentrations existed in BRMs compared to Baijiu samples. Using multivariate statistical analysis, detailed distinctions between different varieties of Baijiu and BRMs and separation-related PAE markers were revealed. PAEs concentration during Baijiu distillation showed a decreasing trend. The highest concentrations detected in distillate heads, were 1.6-, 2.3-, and 8.1-fold higher than those in heart1, heart2, and tail distillates, respectively. These findings revealed that PAEs may migrate from BRMs; moreover, that PAEs content can be regulated by distillation.
Copyright © 2019 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Baijiu; Baijiu raw materials (BRMs); Bis(2-ethylhexyl) phthalate, DEHP (PubChem CID: 8343); Di-n-butyl phthalate, DBP (PubChem CID: 3026); Diethyl phthalate, DEP (PubChem CID: 6781); Diisobutyl phthalate, DIBP (PubChem CID: 6782); Dimethyl phthalate, DMP (PubChem CID: 8554); Distillation; Multivariate statistics; Phthalate esters contamination

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Year:  2019        PMID: 30722905     DOI: 10.1016/j.foodchem.2019.01.069

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  2 in total

1.  Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.

Authors:  Bin Lin; Jie Tang; Qiang Yang; Zhixin Su; Liping Zhu; Qun Li; Wei Jiang; Long Zhang; Yuancai Liu; Shenxi Chen
Journal:  World J Microbiol Biotechnol       Date:  2022-07-21       Impact factor: 4.253

2.  Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds.

Authors:  Tian-Tian Tian; Shi-Li Ruan; Yu-Ping Zhao; Ji-Ming Li; Chao Yang; Hui Cao
Journal:  Food Chem X       Date:  2022-03-03
  2 in total

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